Hefty tortas stuffed with savory items like Mexican sausage and melted cheese on yeasty rolls fly out of the kitchen at Veracruz-born Alex Barrientos’s speedy taqueria. Meanwhile, fish tacos, a favorite, are laced with chipotle mayo, bright salsa verde, and crunchy cabbage and radishes.

The menu at this colorful taqueria has expanded a lot since the days when it peddled Mexican-style corn from a roving cart, but the yellow studs still play a starring role on the menu with options ranging from a simple buttered corn kernels to the elote loco with mayo, salsa negra, ketchup, mustard, and salty cotija cheese. Meanwhile, saucy tortas are another hit.

Lots of people visit Rincon for the meaty birria tacos that arrive at the table with rich consomé ladled into little cazuelas de barro, but the seafood dishes at this tiny, family-run Somerville taqueria might be the unsung heros with fried fish or fried shrimp tucked into soft tortillas and dressed with chipotle mayo and cilantro pesto. A recently added bar pours Mexican cocktails and imported beers. (Note that the $2.50 taco deal on Tuesdays is available for dine-in guests only.)

Taqueria Jalisco feels old-school, with menu items illustrated with photos of the dishes, but that’s just why people flock there. Birria tacos, invigorating pozole, and more fill this menu of outstanding Mexican flavors.

In East Boston’s sunshine yellow Mexican cafe, the elaborate mole poblano is a treasured tradition passed down from the restaurant’s late matriarch’s own mother. Meanwhile, the cafe serves warming pozole, chilaquiles, and seasonal dishes like chile en nogada (a fried poblano pepper filled with picadillo, covered in walnut cream sauce, and jeweled with shiny pomegranate seeds). There’s plenty of booze to wash it down — such as a coconut margarita, Mexican coffee, and a dulce de leche martini.

Hardly noticeable, this tucked-away, miniature taqueria serves big flavors and often buzzes with people clamoring for a taste off its lauded menu. Tacos are filled with tongue, cheek, and more. There will likely be a line that stretches out the door; it’s worth the wait.

For years, sibling owners Alvaro and Andrés Sandoval have set a high standard with Boston’s most cherished tortas — soft, warm telera bread stuffed with flavor-packed carnitas (or choose from nearly a dozen other options), beans, chipotle mayo, tangy pickled onions, fresh avocado, and gooey Oaxacan cheese. The menu also includes stand-out tacos, burritos, Mexican beers, and more.

Villa Mexico founder Julie King has been running her lauded taqueria for over 20 years. While cooking out of a gas station years ago, King gained a following for gas station burritos and ink-hued salsa negra, which is available to take home by the jar. The grilled burritos, served for breakfast and lunch, are a must-order.

The color-splashed dining room at El Centro radiates warmth with Mexican art, housemade tortillas, and pours of micheladas. Raised in the north of Mexico in a family with restaurants in Hermosillo, Mexico, chef and co-owner Allan Rodriguez lays the table at El Centro with dishes from his home state of Sonora — like carne asada tacos and caramelos (tacos made with grilled beef and topped with melted cheese), as well as moles inspired by those found in Oaxaca, and street snacks from central and southern regions of Mexico.

Chilacates first debuted in Jamaica Plain in 2015 and now has locations sprinkled across Greater Boston where diners dig into tacos cradling tender, slow-cooked meats like al pastor. The rapid growth of the Boston-born mini-chain earned it a nod from Eater Boston for empire-building in 2019.

This tidy Mexican bakery and taqueria opens early (7 a.m.) most days with freshly baked Mexican pan dulce. Do know that the menu ranges from Mexican to Guatemalan standards (like a satisfying beef soup rich with garlic and chiles, and hearty with meat, carrots, and potatoes).